Vegan Banana Pecan Bread
by DK
on
Feb 29, 2012

Regular readers must be aware of my penchant for baking with fruits - Whole Wheat Pumpkin Bread, Grapefruit Ginger Bread, Beetroot Chocolate Brownies, Very Berry Coffee cake etc etc (just to name a few!!) The craze for it or should I say the necessity arose when I realized that I hardly ate fruits. Dunno why - taking an apple from the bowl in the center of the table is easy enough - yet it just never happened! Since I was becoming baking crazy anyways, I decided to sneak in some fruits in it. That move started my fruit consumption.

Its been years now and I have thankfully improved in that area. I make it a point now to eat some kind of fruit on a regular basis. So much so that, in the recent months, I am enjoying 2-3 different fruits everyday! Did I hear applause? Yeah! Thank you :). I know I have mentioned about it in few posts before - this Banana Coconut Bread started it all. From then on, I have had this love-love relationship with Banana in baking. Be it for a Wholegrain Banana Cake, a Wholemeal Banana Walnut Muffins, or a Banana Chocolate Brownie - it just tastes like million bucks! As if the Banana Breads Recipes in this site aren't enough already, I have another bread for you today with bananas as the star ingredient.

Cook time:
1 to 2 hours

Prep time:
Under 30 min

Serves:
4 people

Yields:
Makes one 4-by-8 inch loaf.

Ingredients

2 cups Whole Wheat Pastry Flour,

1 cup unbleached All Purpose Flour

1 cup toasted Pecans, roughly chopped (see Tips)

1 tbsp Baking Powder

1-1/2 tsp ground Cinnamon

1 tsp fine Sea salt

3-4 ripe bananas (enough to make 2 cups)

1/2 cup water

1/2 cup Canola/Vegetable Oil

1/2 cup pure Maple Syrup (see Tips)

4 tsp Vanilla extract

Tips

1. Pecans: If you don't have Pecans, use Walnuts instead
2. Maple Syrup: You can substitute this with Honey

Method

1.
Preheat Oven 350F. Mash the bananas. Set aside.

2.
In a bowl, whisk together the dry ingredients.

3.
In another bowl, whisk together the wet ingredients along with mashed bananas. Whisk until well blended.

By
Rekha on Mar 14, 2015

Hi Dk,
I tried this recipe followed everything same as you cooked except instead of veg oil replaced with coconut oil and instead of maple syrup replaced with honey and the bread tasted awesome. Thanks for sharing.

Thank you:). Actually just like you, I have started replacing vegetable oil with coconut oil in all my regular baking recipes to equally/at times superior results! --DK

By
Flame Simcox on Dec 5, 2014

I used 4 over ripe bananas, substituted coconut oil, 3 cups of whole wheat flour, and 2 1/2 cups of chopped pecans in the bread machine for 3 hours. The batter was slightly wet so I added approximately 3/4 cups of oat flakes and about 1/4 cup of ry flakes. The result was a tasty treat that was neither cake nor bread.

By
Annieb003 on Nov 9, 2014

This bread was amazing! We used non pastry flours (whole wheat and all purpose as you suggested) and I substituted coconut oil for veggie (I hear it's better for us). The bread was devoured in 15 minutes. It was so good! Thank you for the easy recipe!

By
Cyndi on Sep 24, 2014

To Organic Cent :-D s, no bread need go to waste. Dry bread makes good fillers for other things like ground meat Think pumpkin and ground turkey mixed together and baked) Or dry the pumpkin bread, crumbled it up and use as a crumb crust. YUM!! Love the recipe, thanks!

By
Yvonne (Bread Fun) on Mar 13, 2014

Vegan Banana pecan bread what a healthy bread it looks delicious, delectable, appealing and very appetizing with juicy pecans, I can smell it now the heavenly smell of fresh baked bread and a cup of coffee. I am in heaven!!!!!!

By
Divya on Dec 17, 2013

Hi, mine tasted a bit bitter,dont know why,the crust also got hardened due to overcookng .it was done in half hr i guess but since recipe said 1 hr ichecked only when i smelt it burning.i used gas tandoor.any advices...i wud love to try ur othr recipes too.

By
tina on Sep 30, 2013

Thanks for a wonderful recipe... It was a delicious treat for my diabetic aunt. Can I make it in a Bundt pan?

By
Joy Roxborough on Sep 27, 2013

:-P Hi. You bread making me hungry! can i use spelt flour in instead of the ones you specified? thanks

By
Egg Substitutions | Mrs Winters Home on Sep 14, 2013

[...] Recipe:Vegan Banana Nut Bread [...]

By
kay on Sep 14, 2013

I just put the banana bread in the oven, I'll let you know how it comes out. The recipe is so simple!

By
Ecomil – Egg Substitutions on Aug 30, 2013

[...] Recipe:Vegan Banana Nut Bread [...]

By
Rebekah Holland on Jun 25, 2013

I made this bread the other day, it was delicious! I replaced the oil with 1/4 cup unsweetened applesauce and I only had almonds, not pecans. Still turned out great! Will be making this again!

By
Sherri Herring on May 18, 2013

I tried the recipe today. It was great! I am new to vegan cooking (2 weeks). I am trying to get the family eating some of the things I am cooking. My husband wanted the bread a little sweeter. How would I increase the sweetness of the bread? How would adding Stevia power work? Any suggestions would be great.

By
לחם בננה ללא ביצים… | Vegansky on Apr 29, 2013

By
Shelley on Mar 28, 2013

Couldn't you also use applesauce in place of the cooking oil? I use it alot and it is delicious and moist and healthier than using oil! :) I am also curious if you can use the agave nector in place of the maple syrup or honey? I am definitely going to make this!!!

By
Shwetha on Sep 27, 2012

I probably come across dumb but I'm new to baking. When you say Whole Wheat Pastry Flour, is it the regular Wheat flour or do you get that separately as that? Please let me know this, thank you

In the US you get a separate flour named likewise which is finer than regular wheat flour. This type of flour does not make denser baked goods like regular wheat flour does. I think its kind of similar to Indian Chapathi flour/atta flour (labeled 100%wheat flour).--DK

By
Get ready for a great fall break! | Health Promotion on Sep 25, 2012

[...] Here is an easy Pecan Banana Bread recipe to try out [...]

By
RS on Sep 15, 2012

Hello DK: what a wonderful site and what thrilling endeavors!!! Your site has completely reignited my "cooking spirit".. I am sure you know how one gets into the rut of things on a daily basis with kids, work, endless chores... etc. just when i was slipping into the convenience of cooking with as little effort as possible(meaning creativity, variety, innovation completely shoved over) I found your site. perhaps it is your preamble to the recipes, or perhaps it’s the way in which recipes are presented.. heck perhaps it’s the step by step picture.. but your site makes me want to cook - wholesome meals made from scratch with amazing variety.
SO thank you! Know that I enjoy reading your posts. i will keep you posted on recipes i try out form your site.

By
mary on Jun 20, 2012

I have no idea. I havent come across whole grain pastry flour. If its composition is more or less same as pastry flour then I cannot see any reason why you cannot use it the same way as WW Pastry flour --DK